How to Make Cappuccino - Really, it's all in the wrist... and the ear... read about foaming milk to see what I mean. With enough practice, you develop the discerning ear that tells you it's time to start pulling the espresso shot, based on the sound your milk pitcher makes as the steam hisses through the foaming milk at high speed. You'll be able to stop the brew at precisely the right instant, before the crema turns light, and pour the frothy milk on top of it before the milk separates into layers of dry foam and hot milk.

For cappuccino, start with a small cup... even a teacup works, but it should be warm, not cold. Get your espresso ready to brew and start steaming your milk. Build up lots of foam, and start brewing your espresso before the milk is too hot. Stop the espresso brew at about an ounce per shot, and don't let any white foamy water brew out (that's bad stuff).

Immediately pour the milk into the cup... right after steaming, it is a homogenous concoction of light froth, and pouring it immediately means you'll get a wonderful, even head of foam on top as the heavier milk settles to the bottom.

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